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1
Preparation: Combine the flour and baking soda and mix together with a whisk.
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2
Add the salt and sugar and mix again.
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3
Combine the milk and water in a separate bowl.
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4
Form the anko sweet beans into long thin shapes about the size of your taiyaki mould.
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5
Add the milk and water into the dry ingredients a little at a time and mix gently putting the batter through the gaps of the whisk.
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6
Mix the batter gently, otherwise it will be too sticky.
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7
Wrap the mixture in cling film and put it in the fridge to rest for 1 hour.
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8
If this isn't possible, don't worry about it and go on to Step 5.
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9
Grease the taiyaki pan lightly with oil and warm it up.
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10
Fill the pan halfway up with batter.
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11
Add the sweet red bean paste on top.
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12
Pour more batter over the top to cover the beans.
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13
Close the lid of the pan and cook for 3-5 minutes until golden.
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14
They're ready, eat whilst they're still hot.
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15
You can take away any batter that may have cooked outside the mould easily with your fingers, or cut with scissors.
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16
Extra!
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17
If you don't eat the taiyaki straight away and they've gone hard, here's how you can warm them up nicely.
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18
-Wet the taiyaki with water all over.
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19
-Wrap in cling film.
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20
-Heat in the microwave until the beans are hot.
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21
(1-2 minutes on 600 W.)
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22
Take off the cling film and cook for 3-5 minutes in preheated toaster oven (turning over half way through).
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23
The middle will be hot and the skin will be nice and crispy again.
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24
Tsubu-an.
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25
This is Wakaba's taiyaki for reference.
